Mix the psyllium husk into the wet ingredients for about one minute, or until the mixture begins to thicken. Add most of the flour mixture to the wet mixture and mix with the fork until it starts to come together. Mix in:

2 Tbsp olive oil

Knead the dough with your hands or use the dough hook. Add in the flour mixture one tablespoon at a time until the dough comes together and smooths out. It may not completely clean the bowl if you are using the stand mixer. This is okay as long as you can handle the dough easily. If there is still quite a bit of flour mix left, you can use it up by adding one tablespoon of warm water and three tablespoons of flour to the dough and kneading it in. Keep adding flour one tablespoon at a time until you get the desired texture again. If it becomes too dry add a little more warm water. Knead until smooth.

Divide the dough into 8 equal parts. If you want an excuse to use your kitchen scale, they should be about 60 grams each. Gently roll each part into a ball and place all of the rolls inside a lightly-oiled large pan with a fitted lid. Leave as much space as possible between the rolls, as they will expand quite a bit. Cover the pan with the lid and set aside in a warm place for 30 minutes.

After 30 minutes have passed, check on your dinner rolls. They should have relaxed a bit and risen quite a lot. If not, then you may need to find a slightly warmer spot and let them rise another ten minutes.

After the rolls have risen place the covered pot (with the rolls still inside!) in a COLD oven. Turn the oven on to 450 degrees F. Bake for 25 minutes or until they sound hollow when tapped on the bottom side. Serve them warm if possible with olive oil or fresh butter.